This Ground Beef Veggie Skillet is my go-to weeknight dinner when I want something hearty, wholesome, and bursting with Mediterranean flavor.
Packed with lean beef, colorful veggies, olives, and a punch of lemon and herbs, it’s fast, balanced, and totally customizable.
Why I Love This Recipe
Simple and fast – ready in about 30 minutes
One-pan magic – less mess and easy cleanup
Full of flavor – bold spices, juicy tomatoes, briny olives
Naturally gluten-free and low-carb
Perfect for meal prep or a healthy dinner
What You’ll Need (Ingredient Highlights)
Ground beef – I use 85% lean for flavor without too much fat
Bell pepper and zucchini – colorful, crisp, and nutritious
Garlic and onion – classic aromatic base
Spices – cumin, paprika, oregano for a warm, savory profile
Cherry tomatoes & olives – for acidity and briny bite
Fresh parsley & lemon juice – to brighten everything up
Pro Tips Before You Start
Chop everything before you start cooking to keep the process smooth
Don’t overcrowd the pan – if using a small skillet, cook veggies in batches
Let the beef brown properly before stirring – it adds great flavor
Use a splash of broth or water if the pan dries out during cooking
Taste and adjust seasoning at the end with more lemon or herbs
How to Make Ground Beef Veggie Skillet
Step 1: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat.
Add chopped onion and sauté for 2–3 minutes until soft and translucent.
Stir in garlic and cook for another 30 seconds until fragrant.
Step 2: Cook the Ground Beef
Add ground beef to the pan, breaking it up with a spoon.
Season with salt, pepper, cumin, paprika, oregano, and red pepper flakes (if using).
Cook for 5–7 minutes, stirring occasionally, until beef is browned and fully cooked.
Step 3: Add the Vegetables
Stir in diced bell pepper and zucchini.
Cook for 5 minutes until slightly tender.
Add cherry tomatoes and olives and cook for another 2 minutes.
Step 4: Finish with Freshness
Remove from heat. Stir in fresh parsley and lemon juice.
Top with crumbled feta and optional pine nuts. Serve warm.
What to Serve It With
Warm pita or flatbread
A simple quinoa or couscous salad
Greek yogurt dip or tzatziki
Over a bed of rice, bulgur, or cauliflower rice
Variations & Add-Ins
Use ground turkey or lamb instead of beef
Add spinach, kale, or baby arugula for extra greens
Toss in chickpeas or white beans for more fiber
Use sun-dried tomatoes or artichokes instead of fresh tomatoes
Spice it up with harissa or chili flakes
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days
Reheat: In a skillet or microwave until warm
Meal prep tip: Keep toppings like feta and lemon separate and add fresh when serving
FAQs
Can I make this ahead of time?
Yes! It stores well and reheats beautifully.
Can I freeze this dish?
It’s best fresh, but can be frozen for up to 1 month.
Let it cool and store in freezer-safe containers.
Can I skip the feta or olives?
Absolutely – the skillet is still flavorful without them.
What’s the best ground meat to use?
Beef, turkey, or lamb all work well – choose your favorite.
Is this low carb?
Yes, and it’s also naturally gluten-free.
Can I make it spicy?
Add more red pepper flakes or a drizzle of hot sauce.
Final Thoughts
This Ground Beef Veggie Skillet is everything I love in a weeknight meal – comforting, nutritious, and full of Mediterranean flavors.
It’s a dish I come back to again and again when I want something satisfying and simple.
Ground Beef Veggie Skillet
Ingredients
- 1 lb ground beef 85% lean or higher
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 bell pepper red or yellow, diced
- 1 small zucchini diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes optional
- 1/2 cup cherry tomatoes halved
- 1/4 cup kalamata olives sliced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh lemon juice
Toppings & Optional Add-ins
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- 1/2 tsp sumac optional
Instructions
- Heat oil in a skillet. Sauté onion for 2–3 minutes, then add garlic.
- Add beef and seasonings. Cook 5–7 minutes until browned.
- Stir in bell pepper and zucchini. Cook 5 minutes.
- Add tomatoes and olives, cook 2 more minutes.
- Remove from heat. Stir in parsley and lemon juice.
- Top with feta and pine nuts.
- See full steps with tips & photos → https://mischacrossing.com/ground-beef-veggie-skillet/
Notes
- Make Ahead: This dish can be stored in the fridge for up to 3 days.
- Vegetarian Option: Substitute the ground beef with lentils or tofu for a plant-based version.
- Topping Variations: You can use goat cheese or ricotta in place of feta if preferred.
